It wouldn’t be an Irish stew without the Guinness to give it a sweet note. The gloriously flavored chive mashed potatoes make this a delicious meal to serve to family or company.

SERVES 6

INGREDIENTS

DUBLINER STEW

• 2 tablespoons extra-virgin olive oil
• 2 pounds leg of lamb, cut into 1-inch pieces
• 1½ teaspoons salt, plus more if needed
• ½ teaspoon freshly ground black pepper, plus more if needed
• 2 medium onions, finely chopped
• 1 teaspoon dried thyme
• One 15-ounce can Guinness Stout
• 1½ cups beef stock (page 20) or store-bought beef broth
• 4 medium carrots, peeled and cut into 2-inch lengths
• 2 medium parsnips, cut into 2-inch lengths
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 1 cup frozen petite size peas, defrosted

CHIVE MASHED POTATOES:

• 6 medium Russet potatoes, peeled and cut into 1-inch pieces
• 4 tablespoons unsalted butter
• ½ cup heavy cream
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh chives

INSTRUCTIONS

1. To make the stew: Heat the oil in the pressure cooker over medium-high heat. Sprinkle the lamb evenly with the salt and pepper, add a few pieces at a time to the pot, being careful not to crowd the pot, and brown, transferring the browned meat to a plate. Add the onions and thyme to the pot and sauté for 2 minutes, or until the onions begin to soften. Add the Guinness and stock and stir up any browned bits on the bottom of the pot. Return the lamb to the pot and add the carrots and parsnips. Lock the lid in place and cook at high pressure for 14 minutes.
2. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Skim off any fat from the top of the sauce. Taste for seasoning, adding more salt and pepper if needed. Bring the sauce to a boil, add the cornstarch slurry, and return to a boil until thickened. Stir in the peas and remove from the heat. Allow the stew to rest for 3 to 5 minutes.
3. To make the potatoes: While the stew is in the pressure cooker, put the potatoes in a 4-quart saucepan with water to cover, bring to a boil, and continue boiling for 15 to 20 minutes, or until the potatoes are tender. In a small saucepan, melt the butter with the cream and keep warm. Drain the potatoes and return to the pan over medium heat for a minute or two to dry out the potatoes. Add half the butter and cream mixture and mash it into the potatoes until smooth. Add the salt and pepper and mash in the remaining cream mixture if the potatoes seem too dry. Stir in the chives. Transfer the potatoes to a serving bowl and, if the stew is not ready, cover with aluminum foil to keep warm. Serve with the stew.